Vegetable Cheese Omelette

Instructions

1. 1

   Crack the 6 eggs into a bowl and beat them well until the yolks and whites are fully combined.

2. 2

   Heat a non-stick skillet over medium heat and add the 200 grams of frozen vegetables. Cook for about 5 minutes or until they are heated through and any excess water has evaporated.

3. 3

   Pour the beaten eggs over the vegetables in the skillet, ensuring they are evenly distributed.

4. 4

   Tear the 4 Kraft cheese slices into smaller pieces and spread them evenly over the egg and vegetable mixture.

5. 5

   Allow the omelette to cook for about 3-4 minutes or until the eggs start to set around the edges.

6. 6

   Using a spatula, gently lift the edges of the omelette and tilt the pan to allow any uncooked egg to flow to the edges.

7. 7

   Once the omelette is mostly set, fold it in half and cook for another 1-2 minutes to ensure the cheese is melted and the eggs are fully cooked.

8. 8

   Slide the omelette onto a plate, cut into portions, and serve hot.